Sweet Potatoes And Black Beans
Sweet potatoes and black beans are combined with warm spices and orange juice for a hearty, flavorful dish perfect for a quick, nutritious vegetarian meal.
Ingredients
Instructions
- Place sweet potatoes in a 2-quart saucepan; add enough water just to cover them. Bring to a boil, then reduce heat to low, cover, and simmer 10 to 12 minutes until tender. Drain and set aside.
- In the same saucepan, mix orange juice, cornstarch, pumpkin pie spice, and cumin. Heat to boiling and cook for about 1 minute, stirring constantly, until thickened.
- Add the cooked sweet potatoes, black beans, and cooked rice to the saucepan. Cook for about 2 minutes or until hot, stirring to combine.
Tips & Substitutions
For added flavor, consider roasting the sweet potatoes instead of boiling them. You can substitute the orange juice with pineapple juice for a tropical twist. If you want to spice it up, add diced jalapeños or use chipotle powder instead of cumin. For a vegan option, ensure your rice is plant-based; brown rice works great in this dish.
Serving Suggestions
This dish is perfect as a main or a hearty side. Serve it alongside grilled vegetables or a fresh salad, such as a Tequila Salad, for a complete meal. It also pairs beautifully with a side of Sensational Salsa for a burst of flavor. Garnish with fresh cilantro or avocado for added freshness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in the microwave for 1-2 minutes or until heated through, stirring occasionally. Alternatively, you can reheat on the stove over low heat, adding a splash of water to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potatoes And Black Beans contains roughly 906 calories, with 31g protein, 154g carbohydrates, and 30g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (119% of the Daily Value), and calcium (94% of the Daily Value). It also contributes 33g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen sweet potatoes in this recipe?
Yes, you can use frozen sweet potatoes. Just make sure to thaw them completely and drain any excess moisture before cooking. This will help ensure the dish maintains its intended texture and flavor.
What can I substitute for black beans?
If you don’t have black beans, you can substitute them with pinto beans or kidney beans. Both options will provide a similar texture and flavor, ensuring your dish remains hearty and satisfying.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that the rice you use is certified gluten-free if you're particularly sensitive. Always check labels on packaged ingredients to confirm they meet gluten-free standards.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).